KR101131295B1 - Manufacture method of raw rice wine with red sweet potato - Google Patents

Abstract

The present invention relates to a method for producing makgeolli by adding sulphur which is effective in the peel and smell of purple sweet potato known as a functional substance, and microbial treatment.

In other words, in order to make the makgeolli, it contains the components of the purple sweet potato, which has a functional effect, and removes the portion of the starch content in order to maintain the alcohol content as the normal makgeolli, and includes only the shell part in the manufacture of the makgeolli. The present invention relates to a method for producing makgeolli using purple sweet potato shells that can produce makgeolli with excellent color as well as excellent ingredients.

Purple sweet potato, rice wine

Description

Manufacture method of raw rice wine with red sweet potato}

The present invention relates to a method for manufacturing mudpoles using purple sweet potato,

More specifically, in the production of makgeolli, purple sweet potato, which is known as a functional substance, is used as an additive material, and it contains a large amount of starch as a main ingredient, eliminating the problem that the alcohol content can be increased while maintaining the efficacy and color of the purple sweet potato as it is. It relates to a method for producing makgeolli excellent in quality and taste, color, etc. when the liquor is manufactured by being expressed.

According to the conventional method for preparing alcohol using purple sweet potato, it is difficult to control the amount of starch included by using the whole purple sweet potato in the preparation of alcohol, and thus it is difficult to maintain a specific alcohol content. In particular, when alcohol was prepared with a relatively low alcohol content, the alcohol content was severely varied depending on the amount of the purple sweet potato, and thus it was impossible to maintain a constant frequency while increasing the efficacy and color expression of the purple sweet potato. Accordingly, there is a demand for a manufacturing method capable of maintaining the taste and alcohol content of the rice wine, which is a low alcoholic traditional liquor, while increasing the effect and color expression of the purple sweet potato.

Accordingly, the present invention was intended to provide a method for producing makgeolli while maintaining the taste while maintaining the level of alcohol while maintaining the sweet potato while expressing the efficacy and color of the makgeolli in the production of makgeolli.

The present invention is invented to achieve the above technical problem,

In the manufacturing process of makgeolli, in the immersion and main hair manufacturing process for the control of alcohol content, after passing through the preparation without adding purple sweet potato, only the skin portion of the purple sweet potato is separated and dried and pulverized to constitute the present invention. To solve the technical problem.

By utilizing anthocyanin ingredient of purple sweet potato, it provides makgeolli with excellent efficacy and aesthetic taste, and it is possible to manufacture miscellaneous odor and various germs through natural turmeric. It is a great invention that the improved makgeolli can be seen by consumers and satisfy the wide preference of consumers and provide economic high value to producers.

1 illustrates the manufacturing method of the present invention with reference to the manufacturing method of the present invention will be described in detail.

First, purple sweet potato, which is a characteristic raw material of the present invention, is also called sweet potato or sweet potato. In addition, the ingredients and everything else is not just different from sweet potatoes, but due to the color characteristics of purple, there is a lot of anthocyanins are known to have high efficacy due to it. In particular, sweet potatoes are good for cardiovascular diseases because they lower blood pressure, and are rich in vitamins, potassium, and fiber as well as carbohydrates, and are excellent foods for their antioxidant properties. Sweet potatoes, pumpkin sweet potato, orange sweet potato, etc. are various, among which purple sweet potato is known to have the most antioxidant capacity. The benefits of anthocyanin are known to be effective in preventing cancer, and are also known to remove cholesterol from the body, improve liver function, and prevent and treat liver disease. It is known.

Turmeric is a perennial herbaceous plant growing in the tropics and is grown in India, Southeast Asia and China. Its root shape has three to four branches like the shape of a collar, and it is similar to ginger, but when cut, the turmeric has a dark yellow color. It is a perennial vegetation belonging to the Gingaceae, which is described as a coloring substance in the Assyrian plant land recorded from 600 BC. In Korea, it is grown in all parts of the country except the mountainous region of the north. Curcumin 1 ~ 3%, essential oil 1 ~ 5%, starch 30 ~ 40% There is a little oil. The golden pigment is the main ingredient of curcumin, and turmeric has the peculiar smell of tumeron. In addition, it contains about 2.4% nonvolatile oil, 50% starch, 5% crude fiber, 4% ash, and 16% moisture. Turmeric has been used in India, Southeast Asia, and China for many years as a spice used to make curry, as it has been used for dyeing and edible coloring of silk and cotton. Curcumin, a functional ingredient of turmeric, is known to be effective in strengthening the liver and to become a powerful antioxidant in the body. In addition, it is known to promote diuretic, diarrhea and liver detoxification functions. I use it.

In the present invention is to use the turmeric to suppress the growth of bacteria and bactericidal effect, in particular to enhance the bitter taste and to increase the shelf life.

Looking at the step-by-step manufacturing and fermentation method in detail

1. Manufacturing method

end. International

After washing white rice cleanly, add about 69kg to the cooker and cook for 40 minutes. After increasing the steam slowly to 40 ℃ to seed 172.5g and finally incubated at a temperature of 30 ℃ ~ 40 ℃ 36 to 48 hours to prepare the entry.

I. Main production

6L of water and 30ml of lactic acid are added to 4.6kg of the immigration process, followed by incubation at a temperature of about 20 ~ 30 ° C. for 4-7 days to ripen the mother. In the main hair manufacturing process as described above, the hair volume was about 10.6L.

All. immersion

Into the entry 64.4kg 109L of water and 10.6L of aged juvenile hair after the main hair manufacturing step is added and the first stage of fermentation at 30 ℃ or less for two days.

69kg of clean white rice was immersed in the rice syrup obtained through the first stage soaking, and the mixture was cooled. Then, 156L of water is added to 92kg of starch, which is then steamed and cooled.Then, 4.6kg of Nuruk and 273L of water are added again and mixed, followed by two-stage immersion for 5-6 days fermentation at 32 ℃ or less. . At this time, the alcohol content of 14.7% is about 612L.

la. Castle

After the mixing of about 612L of the first and second stages of immersion, 871L of thick water was added to remove 11L of gourd to complete 1472L of alcoholic liquor 1472L.

hemp. Purple sweet potato injection

After drying to 1472L of the sake sake powdered turmeric 1kg, purple sweet potato bark 1kg, by adding and mixing, the production method of the present invention is made.

2. Processing of input materials

end. Treatment of purple sweet potato shell to be put in the manufacturing step-Purchasing and cleaning the Hainan-produced purple sweet potato, and then mobilized manpower to remove only the shell, and then dried for 2 to 3 days at 50 ~ 60 ℃ low temperature. After drying, it was ground to a powder of about 100 mesh.

I. Turmeric treatment- Purchasing haenamsan turmeric was removed after washing, peeled into small pieces with a knife, lyophilized, crushed to 100 mesh or more and used as turmeric powder.

All. Purple Sweet Potatoes-Haenam Purple Sweet Potatoes After washing cleanly, only sweet potato skins were removed except for starch.

 process  Way  A-1  Turmeric  A-2  Purple Sweet Potato Powder  A-3  Turmeric, purple sweet potato powder  A-4  Purple Sweet Potato Peel Powder  A-5  Turmeric, Four Sweet Potato Skin Powder

⑨ Alcohol concentration was carried out by specific gravity measurement method.

The pH meter used an Orion (model 410A, USA) meter.

The color difference meter measured L (lightness), a (hue), and b (chroma) values using a Color Techno System (JS555, Japan).

⑫ Sensory tests were conducted by 10 well trained panelists to determine taste (sour, bitter, sweet, refreshing, comprehensive) and odor (sour, alcohol, group, overall). Very weak: 1 point, weak: 2 points, normal: 3 points, strong: 4 points, very strong: 5 points).

2. Results and Summary

[Table 3. Alcoholicity, pH and Color of Makgeolli According to Raw Materials]

event
Recipe Alcohol
(%) pH color L (lightness) a (hue) b (chroma) Makgeolli A-1  6.0 4.51 70.16 10.62 52.38 A-2  9.0 4.44 75.20 11.12 65.30 A-3  10.0 4.34 76.30 11.88 65.38 A-4  6.0 4.43 86.06 12.22 66.67 A-5  6.0 4.22 89.53 13.31 66.67

1) The given value is the average of 3 experiments.

<Result>

① Alcohol content was 9.0 ~ 10% in A-2 and A-3 treatment, and 6% in A-1, A-4 and A-5 treatment. It can be seen that the alcohol content is relatively high due to the addition of starch, the main component of sweet potatoes.

② pH ranged from 4.22 to 4.51.

(3) L, a, and b values showed higher values of A-4 and A-5 than A-1, A-2, and A-3 than the other treatments.

[Table 4. Sensory test by the addition of raw materials]

(a) taste

event
process process Sour taste bitter Sweetness Refreshing feeling A comprehensive taste Makgeolli A-1 2.51 1.25 2.02 3.47 3.02 A-2 2.40 1.21 2.32 3.30 3.64 A-3 2.36 1.22 2.34 3.34 3.62 A-4 2.12 1.12 1.81 3.75 4.30 A-5 2.32 1.16 1.84 3.69 4.42

1) The given value is the average of 3 experiments

<Result>

① Sour taste: A-4 and A-5 treatments showed lower values than other treatments.

② Bitter taste, sweet taste: The overall similarity, but A-2, A-3 was relatively high in the sweet taste.

③ Coolness: A-4 and A-5 were relatively high.

④ Comprehensive taste: The values of A-4 and A-5 treatments showed higher values than the other treatments.

(b) odor

event
process process Sour smell Alcohol smell Military odor
A comprehensive smell
About a week A-1 1.77 2.22 1.19 3.45 A-2 2.23 4.92 2.01 3.00 A-3 2.12 4.38 1.81 4.23 A-4 1.82 3.10 1.66 4.57 A-5 1.92 3.33 1.20 4.77

1) The given value is the average of 3 experiments

Results and Discussion

① Sour and group odor: The values of A-2 and A-3 treatments were higher than those of other treatments.

② Alcoholol odor: The value of A-2 and A-3 was higher in Yakju and Takju than other treatments.

③ Comprehensive Odor-A-4, A-5 treatment showed higher values than other treatments.

1 is a process chart showing a method for manufacturing makgeolli of the present invention

Claims (2)

Steaming 69 kg of white rice in a steamer for 40 minutes and cooling to 40 ° C. to seed 172.5 g and incubating 30 ° C. to 40 ° C. for 36 to 48 hours to prepare entry; Main hair production step of aging the hair of 4.6kg to 6L of water and lactic acid 30ml incubated for 4 to 76 days at 20 ~ 30 ℃; 1 stage immersion step of preparing drunk by fermenting 109L of water and 10.6L of aged juveniles undergoing the above-mentioned main hair manufacturing step in 24.4 ° C for 2 days after entering the country; After immersing 69kg of white rice in the soak after the first stage of immersion, the mixture is cooled by steam, and then 156L of water is added to 92kg of starch, which is gelatinized with steam and cooled. A two-stage immersion step of aging drunk for 5-6 days below; Preparing a sake liquor containing 6% alcohol by removing 11 L of gourd while adding and mixing 871 L of thick water to the aging wine after the two-stage immersion step; Method for producing purple sweet potato makgeolli, characterized in that the mixing step of mixing the powdered turmeric 1kg, dried purple sweet potato shell 1kg per 1472L of the sake liquor The method of claim 1, The purple sweet potato shell is a method of producing purple sweet potato makgeolli characterized in that the fine powder is formed by cold-dried sweet potato shell except for starch

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